| First Flavours |
|
| Clevedon coast oysters served with red wine vinaigrette and five grain crumb or natural with lemon. ½ dozen $16.00 1 dozen $28.00 |
$16.00
$28.00 |
| Tartare of yellow fin tuna with celeriac remoulade, tatsoi leaves, olive toasts and wasabi oil |
$18.00 |
| Tomato essence served with cherry tomatoes grilled melon, buffalo mozzarella and rocket pesto |
$17.00 |
| Steamed green lipped mussels in a yellow curry broth finished with baby spinach and basil |
$17.00 |
| Soy chicken salad with iceberg lettuce soy mushrooms, pickled ginger, shallot and truffle aioli |
$16.00 |
| Balsamic braised beetroot with bulgarian feta, spanish onion, seed mustard, parsley crumb and a micro green salad |
$16.00 |
| Pork and ginger calamari medallions with a sprout salad and soy sesame dressing |
$16.50 |
| Smoked salmon with a salad of baby cos lettuce spiced wafers avocado cream with an orange reduction |
$18.00 |
| Goats cheese filo parcel with buttered broccolini, onion relish and a cabernet sauvignon reduction |
$16.00 |
| Soups and Pasta |
|
| Crayfish soup with prawn wonton and a crème fraîche float |
$18.00 |
| Minestrone with parmesean, basil, and grissini |
$16.00 |
| Lemon scented gnocchi with cockles, green and black olives, tossed in tartare butter. Entrée $17.00 Main $24.00 |
$17.00
$24.00 |
| Bacon ravioli served with baby rocket and a warm mango salsa. Entrée $17.00 Main $26.00 |
$17.00
$26.00 |
| Bucatini tossed with a garlic cream crisp pancetta and green pea puree. Entrée $16.00 Main $23.00 |
$16.00
$23.00 |
| Spotlight Selection: Vegetarian |
|
| Mushroom trio with shallot, fresh tarragon and red wine with créme fraiche and garlic croutons |
$18.50 |
| Paneer potato cake with a green bean, coconut and curry leaf relish |
$16.50 |
| Courgette soup with a smoked havarti béchamel and virgin olive oil |
$16.50 |
| Trio plate - Mushroom trio, paneer potato cake, courgette soup |
$26.50 |
| Mains |
|
| Rare seared yellow fin tuna loin on a caper-egg salad with roast garlic and anchovy wafers |
$28.50 |
| Sesame dusted salmon fillet with scallop dumplings, celeriac cake in a saffron herb broth |
$29.50 |
| Pan-fried snapper fillet with a mussel piperade, wilted spinach and a mussel reduction |
$28.00 |
| Fish of the day: Waiter to advise |
$29.00 |
| Almond crusted pork cutlet with a pear and cabbage slaw, apple jelly and pernod scented jus |
$28.00 |
| Bacon wrapped eye fillet with cheese and spinach choux, tarragon velouté and steamed green beans |
$31.50 |
|
Chorizo stuffed chicken supreme on an artichoke and cannelini bean salsa with a smoked paprika aioli |
$28.50 |
| Oven roasted veal rack with sage potato puree, parmesan tuilles and a peach and red onion chutney |
$30.50 |
| Spiced lamb rump served pink with an eggplant salad, charmoula and mini frittes |
$29.50 |
| Trios |
|
| Tasting Trio: Waiter to advise |
$35.00 |
| Vegetarian trio goats cheese filo parcel and onion relish, minestrone soup taster, eggplant salad, with mini frittes |
$26.00 |
| Sides |
|
| Steamed broccolini |
$6.00 |
| Sautéed potatoes tossed with thyme and garlic |
$6.00 |
| Shoestring fries |
$6.00 |
| 'Orbit' micro green salad |
$5.00 |
| Baby cos, red onion, tomato and cucumber with a basil vinaigrette |
$6.00 |
| Red mesculin, watercress salad with pear and beetroot |
$6.00 |
| Desserts |
|
| Petit fours: panforte, chocolate mousse cups, passionfruit custard and almond nut macaroon |
$12.00 |
| Iced pear parfait served with poached pear and kirsch marinated cherries |
$12.50 |
| Chocolate and custard filled ravioli with mascarpone pannacotta and fried basil |
$13.50 |
| Mini pavlova with kiwi coulis, lime confit and lemon sorbet |
$12.00 |
| Note: This menu is a sample and is subject to change. A 15% surcharge applies on public holidays. |
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